Penne pasta with vegetables (eggplant, tomatoes and hot peppers) in olive oil. Italian eggplant pasta: a successful combination of Sicilian and tomatoes

I like two types of pasta - without any additives (when serving, add butter and grated cheese on a plate) and pasta cooked in vegetable sauce on olive oil, looking forward to seasonal vegetables. For pasta in sauce recipes, penne pasta works best. Penne translates as “feathers”; it is believed that it is this pasta in the form of ribbed tubes that absorbs sauces best. One favorite recipe is already posted here, but today’s recipe will have more sauce, and it is much spicier. I offer pasta lovers penne pasta in tomato-eggplant sauce with the addition of hot pepper and spices. This is soooo delicious! All eggplant recipes- By .

Compound:(for 3-4 servings)

• Dry penne pasta - 200 grams
• Water - 2 liters
• Coarse salt - 3-4 level teaspoons
• Onion - 1 piece
• Garlic - 2-3 cloves
• Tomatoes - 3 pieces
• Young eggplants - 2 pieces
• Olive oil (extra virgin) - 3-4 tablespoons
• Hot pepper - to taste, depending on spiciness
• Ground black pepper, a mixture of dry herbs - to taste

How to cook Italian penne pasta in a fragrant spicy vegetable sauce of onions, tomatoes, eggplants and hot capsicums with spices and olive oil

Prepare vegetable pasta sauce. There will be a lot of sauce for such a quantity, the pasta will drown in the eggplant-tomato sauce and will be very juicy. Pasta does not contain eggs; pasta with vegetables according to this recipe can be included in the diet of vegetarians. Finely chop the onion, garlic and hot pepper.

Chop onion, garlic and hot pepper

Peel the eggplant into strips and cut into cubes. We don’t sprinkle salt, we don’t squeeze out the bitterness, the slight bitterness adds a special note to eggplant dishes, and besides, bitter eggplants have been found extremely rarely lately. (But if you are on a diet and counting calories, sprinkle the eggplants with salt for 15-20 minutes, then rinse and squeeze. Such eggplants absorb fat less well, and you will need less oil for the vegetable sauce. The main thing is not to forget at the end of cooking that the eggplants are already salted ).

Place the tomatoes in boiling water for 15 seconds, peel and finely chop.

Heat in a saucepan (the dish should be deep, we will add the pasta directly to the eggplant- tomato sauce) olive oil, add onion.

When the onion becomes translucent, add the eggplant and fry covered for 5-7 minutes. You can add a spoon or two of oil.

When the eggplants become soft, add tomatoes, garlic and hot peppers. Add salt, pepper and simmer over medium heat until the vegetables are cooked (8-10 minutes).

The tomatoes will release their juice, simmer under the lid so that the vegetable sauce remains juicy, and if there is too much juice, do not cover, the excess liquid will evaporate. Cook the pasta - boil 2 liters of water, add 2 teaspoons of salt, add the pasta and cook until al dente according to the instructions on the package - 11 minutes, stirring occasionally. Drain through a colander.

The juicy sauce of eggplant, tomatoes, onions, garlic and hot peppers for penne pasta is ready.

Add herbs to the vegetable sauce; any Mediterranean spice mixture will do. I have basil, mint, celery and thyme. I put quite a lot, a full teaspoon. Place the pasta in the aromatic, spicy eggplant-tomato sauce. Stir until the vegetable sauce evenly coats the pasta.

Turn off and let stand covered for a couple of minutes. Penne pasta with eggplant is ready. Place the pasta in a juicy vegetable sauce on a flat plate and garnish with fresh herbs.

I used arugula and green basil for decoration; their flavors combine perfectly and harmoniously emphasize the Mediterranean origin of the dish.

A hearty summer lunch is ready. Bright, juicy, spicy and at the same time tender. Shall we try? Incredibly delicious! I love Italian pasta in eggplant sauce for breakfast with.

Bon appetit!

Pasta with eggplant is a simple and uncomplicated dish. Come home from work and have nothing for dinner? This recipe will help you out. True, if there are meat-eaters in the family, I advise you to serve them an additional piece of meat :-)

To prepare spaghetti with eggplant and tomatoes in own juice We will prepare the products according to the list.

Cut the eggplants into fairly large cubes, sprinkle with salt and add water. This way the bitterness will go away. Let's put it aside.

I didn’t peel the eggplant, but you are free to do as you please.

In the meantime, let's take care of the onions and garlic. We cut everything as your heart desires. My soul wished to cut the onion into quarter rings. Fry in sunflower oil.

Add tomatoes in their own juice. Cook over low heat until thick.

While the sauce is cooking, fry the eggplants (salt the water, of course!) in a small amount of sunflower oil.

At the same time, boil the spaghetti in salted water.

Add the eggplants to the cauldron with the sauce.

And we'll send spaghetti there too. Salt and pepper to taste. Mix. Pasta with eggplants and tomatoes in their own juice is ready!

Serve the dish warm.

Bon appetit!

In Italy, pasta is prepared with the most different ways. I always knew about it, but most often I cooked meat sauces. Pasta with delicious vegetable sauce was just a discovery for me a couple of years ago!

On summer days, when you want light dishes, pasta with eggplant and tomatoes is just a godsend. It cooks quickly, is quickly eaten and is quickly digested. It also fills us with vitamins. What else do you need for happiness? ;)

Ingredients:

I noticed that almost every recipe for the main dish begins with this point :) But nevertheless: cut the onion into small cubes.

Cut the eggplants into small circles or half circles.

Place the eggplants in a deep bowl, add salt and add water to prevent them from becoming bitter.

4 The dish will cook very quickly, so we’ll prepare almost all the ingredients in advance. Grate the carrots on a coarse grater.

Cut the pepper into small cubes. You can use peppers of the same color or different ones. I have young local peppers of greenish-yellowish-reddish shades :)

We send the chopped onions to fry in a preheated frying pan until golden brown, while we continue preparing the vegetables.

Squeeze the eggplants out of the water and cut into small cubes. Although this is optional - you can do it in larger ones, of course :)

When the onion turns golden, add the carrots and fry over high heat for a couple of minutes.

Reduce heat to medium, add eggplant to the pan and continue frying until golden brown.

When the eggplants change color, add the pepper and fry for another 5 minutes.

We will need 600 g of tomatoes, divide them into two parts: put one part in a bowl and scald with boiling water.

Drain the boiling water, remove the skins from the tomatoes and puree them using a blender. If you don’t have a blender, you can use a masher to mashed potatoes, keeping the tomatoes in boiling water a little longer.

Cut the second part of the tomatoes into small cubes.

Place the chopped tomatoes in the pan with the rest of the vegetables and fry for 5 minutes.

Our sauce is almost ready, let's make the final touches: tomato puree add spices and salt. In addition to the spices listed, you can add others to your taste. Mix.

Chop the garlic with a knife or using a garlic press and add to the vegetables. Adjust the amount of garlic to your taste, but be sure to add at least two cloves.

Eggplant pasta is a type of vegetarian pasta dish. You can add any vegetables to it. And lovers of meat or fish can please themselves with these additives.

Pasta with eggplant and tomatoes

It's simple, useful and delicious recipe, which is very popular not only in Italy, but also in other Mediterranean countries.

Ingredients:

• pasta – 200 gr.;
• eggplants – 2 pcs.;
• tomatoes – 5 pcs.;
• garlic – 1 clove;
• onion – 1 pc.;
• basil;
• salt pepper.

Preparation:

1. Boil water in a large saucepan.
2. Salt and add a spoonful of olive oil to prevent them from sticking together.
3. Cook spaghetti or any other shaped pasta, following the time indicated on the package.
4. Wash the eggplants, cut lengthwise into slices and then crosswise into strips.
5. Place in a bowl and add salt.
6. After a quarter of an hour, drain the liquid and dry with a towel.
7. Fry on vegetable oil until soft and slightly discolored.
8. Peel the onion and chop into cubes.
9. Fry until golden brown, and at the very end add a clove of garlic, finely chopped with a knife.
10. In a separate pan, prepare tomato sauce.
11. Cut the tomatoes into small cubes, you can remove the skin.
12. Simmer in olive oil and add hot pepper if desired.
13. Add onion and garlic to soft tomatoes, add salt and a drop of sugar.
14. Wash the basil, dry it on a towel and finely chop it with a knife.
15. Add a third of the greens to the sauce.
16. Simmer for a few more minutes and then add the eggplant.
17. At the very end, add the remaining herbs and, if desired, another clove of garlic.
18. Combine spaghetti with sauce in a frying pan, stir and serve in deep plates.

Pasta with eggplant can be sprinkled with grated Parmesan or fresh basil leaves.

Spaghetti with eggplant and bacon

You can prepare a tasty and satisfying dish for the whole family in just half an hour.

Ingredients:

• spaghetti – 300 gr.;
• eggplant – 1 pc.;
• tomatoes – 2-3 pcs.;
• garlic – 3 cloves;
• onion – 1 pc.;
• bacon - 4-5 slices;
• basil – 1 bunch;
• oil, balsamic;
• salt pepper.

Preparation:

1. Boil the spaghetti in plenty of salted water, following the time indicated on the package.
2. Wash the eggplant and cut into cubes. Add salt and leave for a quarter of an hour.
3. Peel the onion and chop it into small cubes, and chop the garlic very finely.
4. Peel the tomatoes and cut into small pieces.
5. If you like it spicy, then chop half a hot pepper into small cubes.
6. Cut the bacon slices into strips or small squares.
7. Fry the onion in a frying pan with olive oil, add the garlic and pepper, and then the bacon.
8. When all the pieces are browned, place everything in a bowl. Fry the eggplants in a frying pan and place in a bowl with the onions.
9. Simmer the tomatoes a little and add the contents of the bowl.
10. Taste, add salt and balsamic vinegar and chopped herbs.
11. Add spaghetti to the pan, stir and call everyone to the table.

Ready spaghetti with eggplant and bacon can be sprinkled with grated Parmesan and fresh basil leaves.

Pasta with eggplant and zucchini

A hearty and aromatic dish will remind you of summer if you add Mediterranean herbs.

Ingredients:

• pasta – 200 gr.;
• eggplant – 1 pc.;
• zucchini – 1 pc.;
• tomatoes – 3 pcs.;
• lemon – ½ piece;
• greenery;
• salt pepper.

Preparation:

1. Cook any type of pasta in salted water following the instructions on the package.
2. Wash the eggplant and zucchini and cut into thin slices.
3. Salt the eggplant pieces, then drain the liquid and dry with a towel.
4. Wash the tomatoes and cut into slices.
5. Wash a couple of sprigs of parsley, mint and basil and place them on a towel.
6. Heat a heavy frying pan, add a drop of oil and fry the vegetable slices on both sides one by one until golden brown crust.
7. Cut the roasted vegetables into strips and place in a bowl.
8. In a cup, mix olive oil with lemon juice. Season the dressing with salt and pepper.
9. Mix the vegetables with the pasta, pour over the dressing and sprinkle with chopped herbs.
10. Stir and serve.

This dish can be eaten hot or used as cold salad.

Pasta with eggplant and mushrooms

This is another delicious one vegetarian recipe, which can be prepared for dinner during Lent.

Ingredients:

• pasta – 400 gr.;
• eggplants – 2 pcs.;
• mushrooms – 200 gr.;
• tomatoes - 1 can;
• garlic – 2 cloves;
• butter – 50 gr.;
• greenery;
• salt pepper.

Preparation:

1. Peel the eggplants and cut into cubes.
2. In a heated frying pan, fry the garlic cloves crushed with the flat side of a knife, you can add a couple of sage leaves.
3. Remove the garlic and herbs.
4. In a frying pan with flavored oil, fry the eggplants until golden brown. Transfer to a bowl.
5. Clean the champignons from dirt and chop into thin slices.
6. Fry until golden brown and add to the eggplants.
7. Place a can of tomatoes in their own juice in a frying pan, mash them with a spatula, add salt, add pepper and simmer for ten minutes.
8. Add the fried vegetables to the tomato sauce, stir and remove from heat.
9. Boil the pasta and drain it in a colander.
10. Add butter to hot pasta, stir and add to the finished sauce.
11. Stir and serve in deep bowls.

Before serving, sprinkle with Parmesan and fresh basil leaves or chop the mint, basil and thyme leaves with a knife.

You can add it to eggplant pasta different varieties cheese and chopped meat, or you can put them in layers in a frying pan and bake, sprinkled with cheese. Try cooking this dish and maybe your opinion will be... pasta will change. After all, this is not only a familiar side dish for meat, but also a delicious independent dish that will remind you of summer on the shores of the Mediterranean Sea. Bon appetit!